This simple side dish is so perfect with just about anything you make for dinner from steak to chicken or pork chops!
1 package riced cauliflower, (1 pound or 6 cups) or 1 head cauliflower, (1 1/2 pounds) cut into 2″ florets
1/4 cup olive oil, or 4 tablespoon butter or ghee
2 cloves garlic, minced
1/2 cup coconut cream, see notes
Sea salt and pepper to taste
Optional: 1 teaspoon chopped fresh rosemary or thyme, or 1/2 teaspoon Italian seasoning
Prep the cauliflower if you’re using a whole head.
Place a medium sized saucepan over medium heat. When the pan is hot, add the olive oil or butter along with the garlic. Sauté until fragrant, about 30 seconds, then add the coconut cream and cauliflower.
If you’re using fresh cauliflower florets, cover the pan while they steam until tender, about 6-8 minutes. Remove the lid for the last 2-3 minutes of the cooking time to reduce the liquid.
If you’re using the cauliflower rice, bring to a boil and stir frequently while the cauliflower defrosts. Then briskly simmer it without a lid until tender, about 4-5 minutes. Stir occasionally to make sure it’s not sticking.
Carefully transfer the cooked cauliflower mixture to a food processor and process until chunky or smooth to your liking.
Season to taste with sea salt and pepper and serve.
If you’re using the optional herbs, add them in right after you sauté the garlic.
You can buy cans of coconut cream, or refrigerate a can of coconut milk and scoop 1/2 cup of the hardened cream from the top.
One pound of cauliflower rice makes 2 1/2 cups cauliflower mash.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Keywords: Mashed Cauliflower, Best Mashed Cauliflower, Cauliflower Mashed Potatoes, Mashed Cauliflower Recipe